Step 1
Bake off the tart shells according to package directions.
Step 2
Set onto a wire cooling rack to cool completely.
Step 1
Combine milk, 2 tablespoons (27 grams) of the Redpath® Golden Yellow Sugar, salt, and chopped rosemary in a small, heavy-bottomed saucepan.
Step 2
Place saucepan over medium-high heat and simmer, stirring occasionally to dissolve the brown sugar; do not boil.
Step 3
Remove from heat and cover to keep warm.
Step 4
In a medium bowl, whisk together the remaining 2 tablespoons (27 grams) of Redpath® Golden Yellow Sugar and cornstarch until no lumps remain.
Step 5
Whisk the yolks into the cornstarch mixture until smooth.
Step 6
Temper the yolk mixture with the hot milk by slowly streaming in the milk while constantly whisking (see Chef’s Tips).
Step 7
Rinse the saucepan with cold water (no need to dry) and pour the mixture back into the saucepan.
Step 8
Place over medium heat, whisking constantly until the mixture thickens and bubbles. Boil for about a minute while whisking to cook and activate the gelatinization of cornstarch. It will be quite thick. Remove from heat.
Step 9
Pour custard through a sieve into a medium bowl to remove rosemary and any lumps. Whisk the butter and vanilla extract into the strained pastry cream.
Step 10
Gently press a piece of parchment paper or plastic wrap directly onto the surface of the pastry cream; this prevents a skin from forming. Place into the fridge to chill completely; about 30 minutes or until cold. Meanwhile, prepare the strawberries.
Step 1
Using a sharp paring knife, thinly slice strawberries into rounds and then halve the circles.
Step 2
Add the heavy cream to the bowl of the chilled rosemary pastry cream. With a hand mixer, whip pastry cream until smooth, creamy, and lightened. Spoon or pipe about a tablespoon of the chilled pastry cream into the completely cooled tart shells.
Step 3
Lay 5 slices of strawberry around the outer edge of the tartlets, slightly overlapping each edge of the berry. Repeat the process for the second ring, adding 4 to 5 strawberry slices and placing the first slice just below the “V,” where two slices of the outer ring of strawberries meet. Repeat pattern, decreasing the number of strawberry slices until it makes a flower. Alternatively, if strawberry halves are quite large, you can make a rose; refer to the Apple Rose Tart for visuals. Repeat process until all the tart shells are filled.
Step 4
Serve immediately.
*When whisking in the hot milk, anchor the bowl with a damp kitchen towel by either making an “O” with the towel or laying the damp towel flat onto the work surface, placing the bowl on top, and wrapping the edges around the bowl.
*Tartlets are best eaten the day they are made, as the tart shells and strawberries tend to get soft. If there are leftovers, place them into an airtight container in the fridge for up to 3 days.
